Well, put my turkey I cooked yesterday in the cooked faster than expected column. Not even 3 hours and a 20 pound bird was fully cooked. And since I wasn't slicing until dinner last night, I had no real clue how it would come out. But, as soon as I took off the egg, I wrapped tightly in foil and put in an insulted carrier/ice chest. When I opened several hours later, the aroma was great. Then, when I sliced it, people started licking their lips. Was probably the best bird I've cooked to date. My sister prefers dark meat because it's more moist and the breast tends to dry out. Not last nights dinner. She was very impressed and she's an excellent cook. So, if I won rave reviews from her, I must have done well.